Blueberry Coconut Mousse Recipe
Gluten-Free / Vegan & Plant-Based / Dairy-Free
July is National Blueberries Month and I thought it appropriate to post a recipe featuring blueberries to celebrate. I already talked about blueberries and their impressive qualities so now it’s only time to highlight their amazing flavor in a healthy dessert recipe.
We all are familiar with sugar cravings, sometimes they can get all too real. This Blueberry Coconut Mousse Recipe is the perfect treat to not only satisfy your body but nourish it as well. It’s especially perfect for those moments where you just need something sweet and you need it now. It takes less than 5 minutes to prepare and offers instant returns in decadent and rich flavor.
Let yourself Celebrate National Blueberry Month with this delicious and almost too easy Blueberry Coconut Mousse.
Blueberry Coconut Mousse Recipe
Ingredients
- 1/2 cup raw cashews
- 1 cup frozen blueberries
- 1/4 cup Full Fat Coconut Milk
- 1/2 tbsp Lemon Juice
- 1 tbsp Agave
- 1 tbsp coconut oil
Instructions
- Add raw cashews, full-fat coconut milk, lemon juice, agave and coconut oil to a food processor
- Process ingredients until a creamy and smooth texture is formed (2-3 minutes)
- Once a smooth and creamy texture is achieved, add in the frozen blueberries and process until creamy again (another 1-2 minutes)
- Once a creamy texture is achieved, transfer your blueberry mousse to an airtight container.
- Enjoy or store in your fridge for up to 5 days (if it lasts that long)